J. Inst. Brew. 116(4), 440-444, 2010 The possibility of producing a beverage by wort fermentation enriched with grape must was examined. Must, from two different varieties of grapes, was added to conventional brewer's wort. The fermentation was carried out using a traditional method for lager beer production with the entire process taking thirty days. Following the fermentation process, a sensory analysis of the final product was performed and the total polyphenol content was determined. The results obtained suggest that it is possible to produce a pleasant beverage with some sensory properties similar to conventional beer. In addition to acceptable sensory properties, this drink was characterized by a higher alcohol (7-7.5% v/v) and polyphenol content.
Keywords:
beer / fermentation / grape must / polyphenols
Source:
Journal of the Institute of Brewing, 2010, 116, 4, 440-444
TY - JOUR
AU - Veljović, Mile
AU - Djordjević, R.
AU - Leskošek-Čukalović, Ida
AU - Lakić, Nada
AU - Despotović, Saša
AU - Pecić, S.
AU - Nedović, Viktor
PY - 2010
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2311
AB - J. Inst. Brew. 116(4), 440-444, 2010 The possibility of producing a beverage by wort fermentation enriched with grape must was examined. Must, from two different varieties of grapes, was added to conventional brewer's wort. The fermentation was carried out using a traditional method for lager beer production with the entire process taking thirty days. Following the fermentation process, a sensory analysis of the final product was performed and the total polyphenol content was determined. The results obtained suggest that it is possible to produce a pleasant beverage with some sensory properties similar to conventional beer. In addition to acceptable sensory properties, this drink was characterized by a higher alcohol (7-7.5% v/v) and polyphenol content.
PB - Inst Brewing, London
T2 - Journal of the Institute of Brewing
T1 - The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must
EP - 444
IS - 4
SP - 440
VL - 116
DO - 10.1002/j.2050-0416.2010.tb00795.x
ER -
@article{
author = "Veljović, Mile and Djordjević, R. and Leskošek-Čukalović, Ida and Lakić, Nada and Despotović, Saša and Pecić, S. and Nedović, Viktor",
year = "2010",
abstract = "J. Inst. Brew. 116(4), 440-444, 2010 The possibility of producing a beverage by wort fermentation enriched with grape must was examined. Must, from two different varieties of grapes, was added to conventional brewer's wort. The fermentation was carried out using a traditional method for lager beer production with the entire process taking thirty days. Following the fermentation process, a sensory analysis of the final product was performed and the total polyphenol content was determined. The results obtained suggest that it is possible to produce a pleasant beverage with some sensory properties similar to conventional beer. In addition to acceptable sensory properties, this drink was characterized by a higher alcohol (7-7.5% v/v) and polyphenol content.",
publisher = "Inst Brewing, London",
journal = "Journal of the Institute of Brewing",
title = "The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must",
pages = "444-440",
number = "4",
volume = "116",
doi = "10.1002/j.2050-0416.2010.tb00795.x"
}
Veljović, M., Djordjević, R., Leskošek-Čukalović, I., Lakić, N., Despotović, S., Pecić, S.,& Nedović, V.. (2010). The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must. in Journal of the Institute of Brewing
Inst Brewing, London., 116(4), 440-444.
https://doi.org/10.1002/j.2050-0416.2010.tb00795.x
Veljović M, Djordjević R, Leskošek-Čukalović I, Lakić N, Despotović S, Pecić S, Nedović V. The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must. in Journal of the Institute of Brewing. 2010;116(4):440-444.
doi:10.1002/j.2050-0416.2010.tb00795.x .
Veljović, Mile, Djordjević, R., Leskošek-Čukalović, Ida, Lakić, Nada, Despotović, Saša, Pecić, S., Nedović, Viktor, "The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must" in Journal of the Institute of Brewing, 116, no. 4 (2010):440-444,
https://doi.org/10.1002/j.2050-0416.2010.tb00795.x . .
